Olives that have been gathered immature or unripe, and put into a pickle to keep them sound, are apt, especially if frequently eaten, to obstruct the stomach and passages. The best way of eating them is with good bread, when the stomach is properly empty To eat them upon a full stomach is very bad.

There are three sorts, the Italian, Spanish, and French; they may be had of various sizes and flavors, some prefer one sort, and some another.

The fine salad oil is made from this fruit, for which purpose they are gathered ripe; for pickling they are gathered when only half ripe, at the latter end of June; they are put into fresh water to soak for a couple of days; after this they are thrown into lime-water, in which some pearl-ashes have been dissolved; in this liquor they lie for six and thirty hours; they are then put into water which has had bay-salt dissolved in it; this is the last preparation, and they are sent over to us in this liquor; they are naturally, as they grow on the tree, extremely bitter, and therefore all these preparations are necessary to bring them to their fine flavor. To some olives they add a small quantity of essence of spices, which is an oil drawn from cloves, nutmeg, cinnamon, coriander, and sweet fennel-seed distilled together for that purpose; twelve drops are sufficient for a bushel of olives; some prefer them flavored with this essence.